Zutaten für Cornbread Low Carb
- Almond Flour
- 1 teaspoon baking powder
- 2 large eggs
- ½ cup heavy cream
- ¼ cup water
- Butter
- Splenda Sugar Substitute
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Zubereitung von Cornbread Low Carb
- Preheat oven to 350°F (175°C). In a medium bowl, whisk together 1 ½ cups almond flour and 1 teaspoon baking powder.
- Add ½ cup heavy cream, ¼ cup water, ¼ cup erythritol (or your preferred low-carb sweetener), and 2 large eggs. Stir until just combined; don't overmix.
- Stir in 2 tablespoons of melted unsalted butter.
- Lightly grease a 6-cup muffin tin with cooking spray.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the edges are lightly golden brown.
- Let cool slightly in the muffin tin before serving. Enjoy warm with butter and sugar-free jam or low-carb honey!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
0g
Fat
31g
Carbs
0g
